Dubai Chocolate Bar

Dubai Chocolate Bar

This viral Dubai Chocolate Bar recipe is trending all over social media for a reason: it brings together the unique textured crunch of buttery shredded kataifi sheets with a gooey pistachio filling and encases the mixture in a sweet chocolate shell. One bite, and you’ll totally understand why this treat has taken social media by storm.

So…. is this homemade pistachio chocolate bar worth the hype? Absolutely! With the best balance of sweet, nutty, and crunchy flavors, it’s an indulgent treat that rivals any store-bought version.

Ingredients

• 6 tablespoons colored or white melting candy
• 4 cups melting chocolate divided
• 2 cup kataifi pastry (shredded phyllo dough) chopped into tiny pieces
• 0.5 cup unsalted butter melted
• 1 cup pistachio butter
• 2 tablespoon tahini paste

Instructions

1.Melt your colored or white melting candy according to package instructions and drizzle it into your clean dry candy bar mold. Drizzle it in a random pattern or make a design it's up to you, this will be the top of your candy bar. Place the mold in your refrigerator for about 15 minutes to harden. When removing the mold from the refrigerator make sure not to bend the mold if it's silicone, you’ll pop the design out or crumble it.

2.Melt 1 cup of melting chocolate according to package instructions and spread it over the bottom and sides of your chocolate bar mold. You can use a pastry brush or just tilt the mold so the chocolate covers all sides. Turn the mold over so the excess chocolate can run out. Use a flat knife or scraper to get the extra chocolate off the sides of the mold. Place the mold back in the refrigerator to set for at least 15 minutes.

3.While the chocolate sets, toast your kataifi. In a non-stick skillet, coat your kataifi in the butter and heat over medium heat until toasted, do not overheat or it will burn. Set it aside for a few minutes to cool.

4.In a medium bowl, combine the pistachio butter with the tahini. Once combined add the toasted kataifi and fold it in until well mixed.

5.Spread this mixture over the chocolate in your mold leaving a tiny space around the outside so chocolate can wrap around the filling on the sides.

6.Heat the remaining cup of chocolate and spread it over the filling making sure to fill the entire mold. Use a flat knife or scraping tool to remove any excess chocolate and make the bottom of your chocolate bar flat.

Tips & Variations:

Be Careful Not To Bend: When removing the mold from the refrigerator, make sure not to bend the mold if it’s silicone, or you’ll pop the design out or crumble it.

Customize Your Candy: The  candy bar mold I used is 1 inch deep and 9×5 inches. You can use any shape or size as long as it’s deep enough for the filling.

Cut The Contents: This recipe makes a rather large candy bar, so feel free to use a smaller mold and half the recipe. You can also use a smaller mold and make 2 chocolate bars instead of a large one.

Storage:

Make Ahead: You can prepare your chocolate bar in advance and store it in the refrigerator for up to 3 months. Make sure to keep your premade Dubai chocolate bars in an airtight container and away from any strong-smelling foods as chocolate can absorb smells from other foods. For extra protection you can wrap your chocolate bars in plastic wrap or foil before putting them into an airtight container or resealable plastic bag.

Tips:

When removing the mold from the refrigerator make sure not to bend the mold if it’s silicone or you’ll pop the design out or crumble it.

The candy bar mold I used is 1 inch deep and 9×5 inches. You can use any shape or size as long as it’s deep enough for the filling.

This recipe makes a rather large candy bar, so feel free to use a smaller mold and half the recipe. You can also use a smaller mold and make 2 chocolate bars instead of a large one.